FOOD QUALITY AND SAFETY POLICY

At Coca-Cola HBC, we believe that success depends on providing high-quality products, packaging and services that meet and exceed customer and consumer expectations for our brands. Fundamental to this is the responsibility to ensure the quality and food safety of all the products we produce and distribute in our markets.

We are committed to continuously improving the reputation of the brands we manufacture and distribute, maintaining consumer confidence in our portfolio through the development and implementation of quality and food safety systems, standards and practices.

All Coca-Cola HBC operations are committed to a continuous improvement process, which is measured, evaluated and validated for effectiveness through internal and external audits.

We believe that the responsibility to achieve food quality and safety goals lies with every single employee of Coca-Cola HBC, in the way they do their job and in their relationship with stakeholders. Food quality and safety are the responsibility of every employee who has a direct influence on the ingredients, packaging, production, storage and transport of products.

The following food safety and quality principles are the foundation of Coca-Cola HBC's commitment to food quality and safety:

• Produce and deliver products that meet the highest standards of quality and food safety, ensuring product and process integrity.
• Comply with all legal and regulatory requirements related to food quality and safety, including requirements agreed with customers in relation to quality and food safety.
• Ensure a sustainable culture of food quality and safety through the implementation, certification, and continuous improvement of effective quality and food safety management systems, compliant with ISO 9001, FSSC 22000, along with Coca-Cola System (KORE) requirements and standards across all operations, where applicable.
• Validate the effectiveness of quality and food safety management systems through internal and external audit processes recognized by the International Organization for Standardization (ISO) and The Coca-Cola Company.
• Apply a risk assessment methodology, aligned with the context in which we operate, to facilitate the achievement of the objectives of the quality management system and food safety and continuous improvement.
• Build skills, mindsets, and culture of quality and food safety through structured programs that develop employees' skills and technical capabilities, raise awareness, manage risks, and promote increasing levels of excellence across the organization.
• Continuously review food quality and safety policies, standards, and procedures to effectively manage food risks associated with changes in products, processes, and technologies.
• Include quality and food safety strategies in the annual business planning process to ensure that quality and food safety remain an integral part of operations.
• Establish measurable annual quality and food safety targets for all operations and at the group level, to ensure continuous improvement and compliance with all standards.
• Integrate the objectives of reducing food losses and waste along the entire supply chain into the objectives of quality and food safety, ensuring continuous improvement through the implementation of the Food Loss Policy.
• Ensure that suppliers and contractors share the same quality and food safety commitments, and monitor the materials and services they provide through audits and controls of incoming goods.
• Communicate food quality and safety requirements to suppliers, contractors, customers, consumers, and other relevant stakeholders by establishing specifications for ingredients and packaging materials, product storage and distribution, and consumer guidelines.
• Communicate food safety and quality aspects, strategies, and performance to employees, consumers, customers, and key stakeholders that impact or are impacted by Coca-Cola HBC's food safety and quality management systems.